Mango Chicken - Group Bowl Recipe
Serves Up to 10. It starts with our blackened chicken thigh sliced in a pan next to our rice & quinoa blend for your base. Next is a pan with all your fixings to add on top, which include our chile sweet potato, black bean salad, and marinated kale. Then, finish off with a dollop of mango salsa, a drizzle of BBQ Sauce, a sprinkle of cilantro, and a slice of fresh lime that are served on the side.
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Ingredients
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Main Ingredients
Toppings
Method
Preparation
- 1
Cook the Chicken
Heat olive oil in a large skillet over medium heat. Rub the chicken thighs with blackening seasoning. Once the oil is hot, add the chicken thighs. Cook for about 6-7 minutes on each side until fully cooked and charred. Remove from heat and let rest before slicing.
- 2
- 3
Roast the Sweet Potatoes
Preheat the oven to 400°F (200°C). Peel and cube the sweet potatoes. Toss them with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- 4
- 5
Assembly
- 6
Assemble the Bowl
In a large serving bowl, create a base layer with the rice & quinoa blend. Top with sliced blackened chicken, roasted sweet potatoes, black bean salad, and marinated kale.
- 7
Finish and Serve
Add a dollop of mango salsa on top, drizzle BBQ sauce around the bowl, sprinkle with fresh cilantro, and serve with lime wedges on the side for squeezing.
